Chocolate Angel Pie

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A Fabulous Dessert Recipe

Pies are the quintessential holiday dessert. But what if you dislike making pie crusts, or just don’t want to be bothered? Make a meringue pie shell instead, and fill it with rich chocolate cream.

There are a few rules to follow when making meringues. First of all, be sure to separate the egg whites from the yolks when the eggs are cold; it’s easier then. Then let the egg whites stand at room temperature for 30 minutes; warmer egg whites beat up higher than cold. Finally, be sure to beat the egg white mixture until very stiff and the sugar has dissolved. How can you tell if the sugar has dissolved? Take a pinch of the meringue between your fingers; if you don’t feel any crystals, the meringue is ready.

Oh, and by the way – cream of tartar is not tartar sauce! Cream of tartar is a white powder sold in the spice aisle of the supermarket; it makes the egg whites more acidic so the foam is stabilized.

The filling is simple to make; just be sure to stir the sugar and cornstarch mixture constantly while it is cooking. You can substitute an instant pudding mix, chilled and combined with a container of thawed frozen whipped topping for an even easier dessert.

Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!

Enjoy this pie; make it now for family so it’s easy when the holidays roll around.

Chocolate Angel Pie

  • 4 egg whites
  • 1/4 tsp. salt
  • 1/4 tsp. cream of tartar
  • 1 cup sugar
  • 3 Tbsp. cornstarch
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1-1/2 cups whole milk
  • 1-1/4 cups semisweet chocolate chips
  • 2-1/2 cups frozen whipped topping, thawed

Preheat oven to 375 degrees F. Grease a 9″ pie plate with unsalted butter and set aside. In medium bowl, combine egg whites, 1/4 tsp. salt, and cream of tartar; beat on high speed until foamy. Add 1 cup sugar gradually, beating constantly at high speed until stiff peaks form and sugar dissolves. Spread meringue in prepared pie plate to form a shell, extending the meringue over the edge of the plate. Bake at 375 degrees F. for 1 hour. Turn oven off and open door slightly; keep meringue in oven for 1 hour longer. Cool completely on wire rack.

In medium saucepan, combine cornstarch, 1/4 cup sugar, and 1/4 tsp. salt and mix until blended. Gradually add milk, stirring with wire whisk until smooth. Place over medium heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then stir and remove from heat. Add chocolate chips and stir until chips are melted and mixture is smooth. Chill in fridge until cold. Then fold in whipped topping until smooth. Spoon into the meringue crust; cover, and chill for 2-4 hours until filling is set. Garnish with more whipped topping if desired. Serves 8

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